Physico-chemical properties of oleophile suspensions

Oleophilic suspensions act as the basic matrix of several food systems, thus determining their fundamental properties. A modification of the physico-chemical properties of these multiphase systems obviously affect processing properties, storage stability, quality attributes and much more.

The aim of the actual study is to analyse the qualitative and quantitaive influence of surfactants on oleophilic suspensions by measuring their physical and chemical characteristics, and to interrelate these characteristics with processing properties.

Project researchers and contact:

• Arnold